It’s a lovely cozy Friday night at home, rain falling on the roof, potato leek soup for dinner, last of the chocolate cake for dessert.
We had new friends visit this morning and it was so great to natter away like old friends as we perused gardens and orchards and swooned over the 8 baby goats tottering around so cutely.
After cuppas and promises to get together again soon, we waved good-bye and Bear and I headed outside to check on the newborns and feed the dogs. Then Bear disappeared into the shed for another medieval project and I got Luna and went for a wander through my gardens.
One of my favorite things about living in Queensland is that there’s always something blooming no matter how cold it gets, no matter how wild the weather.
Like these delicate rocket blossoms.
And these oh-so-cheery calendula flowers brightening up these dark winter days we’ve been having.
The rosemary is flowering and the tomatoes in my greenhouse, and this week my peas started blooming. Against all odds they’ve survived the frosts and bitterly cold winds and are tall and strong.
I wanted comfort food today, warming soup, hot buttered toast, and a stack of spelt crepes.
We love spelt flour in our house, and I’ve been experimenting for months to see how it works in rolls, bread, pancakes, scones, and cookies. Today I used it in crepes and we are smitten. With crispy edges and beautifully browned centers, they tasted so good stuffed with whipped goat’s cheese and drizzled with strawberry chilli sauce made by my friend Jackie from Frog and Swallow Cafe.
We had them again tonight with our soup, this time stuffed with roasted chicken, more whipped goat’s cheese, and sweet chili sauce. Scrumptious.
What is your favorite filling for crepes? xo
2 cups milk or coconut milk
1 tablespoon brown sugar sugar
1/4 teaspoon Celtic sea salt
3 tablespoons butter, melted
1 cup spelt flour
1/4 cup white flour
3 duck eggs
1. Place all ingredients in medium bowl, beat until smooth.
2. Cover and set on counter for 2-3 hours.
3. Heat griddle to medium-high heat, grease with vegetable oil or butter.
4. With 1/2 cup measuring cup, scoop batter into center of griddle, tilting pan so batter forms thin circle.
5. Cook until bubbles form on top, flip and cook another 30 seconds. Remove to platter and repeat until all batter is used.
Whipped Goat Cheese
1/2 cup soft goat cheese
2 Tbsp milk
1. Place cheese and milk in small bowl (if cheese isn’t soft, warm slightly until it softens) and beat together until smooth and fluffy.
2. Spoon 1 Tbsp of whipped goat cheese down middle of each crepe, fold in half, and roll up like a cigar.
3. Drizzle with syrup of your choice.